Spicy Cajun-Inspired Tilapia
with Lemon-Garlic Butter and Jewelled Rice
Who doesn't love a good fish dish? We've decided to go the Cajun route and turn tilapia into a smoky, spicy delight. Tilapia fillets find their perfect home on jewelled rice filled with grilled peppers and zucchini. A finish of delectable lemon-garlic butter ensures this dish will be a hit!
Ingredients: Tilapia fillets • Zucchini • Sweet bell pepper • Basmati rice • Lemon • Jalapeno pepper • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Parsley • Cajun spice blend (paprika powder, salt, garlic powder, spices, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites) • Garlic • Wooden skewer.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia
(Contains Tilapia)
¾ cup
Basmati Rice
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Jalapeño
1 unit(s)
Lemon
2 unit(s)
Garlic, cloves
7 g
Parsley
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
1 tbsp
Cajun Spice Blend
(Contains Sulphites May contain Soy, Wheat, Sulphites, Tree nuts, Mustard, Sesame, Triticale, Peanuts, Milk)
6 unit(s)
Wooden Skewers
(May contain Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Peanuts, Sesame)
Not included in your delivery
0.38 tsp
Salt*
¼ tsp
Pepper*
1.5 tbsp
Oil*
4 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Heat a medium pot over medium heat.
- Peel, then mince or grate garlic.
- When hot, add 1/2 tbsp (1 tbsp) oil, then half the garlic to the pot. Cook, stirring often, until fragrant, 2-3 min.
- Add rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, covered.
- Meanwhile, zest lemon, then juice half. Cut remaining lemon into wedges.
- Roughly chop parsley.
- Halve zucchini lengthwise.
- Core, then halve pepper.
- Core, then halve jalapeño. (TIP: Use gloves when prepping jalapeños.)
- Heat a small non-stick pan over medium-low heat.
- When hot, add remaining garlic and 3 tbsp (6 tbsp) butter. Cook, stirring often, until fragrant, 3-5 min.
- Remove from heat.
- Add lemon zest, lemon juice and half the parsley. Season with salt and pepper.
- Pat tilapia dry with paper towels. Season with Cajun Spice Blend, salt and pepper.
- Add zucchini, peppers, jalapeños and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
- Add veggies to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 4-6 min.
- Transfer veggies to a plate to cool slightly.
- When veggies are almost done, add tilapia to the other side of the grill. Close lid and grill tilapia, flipping once, until cooked through, 2-3 min per side.**
- Cut zucchini into 1/2-inch half-moons.
- Cut all peppers into 1/2-inch pieces.
- Add rice, grilled veggies and 1 tbsp (2 tbsp) butter to the same large bowl (from step 4). Season with salt and pepper, then toss to combine.
- Divide jewelled rice and tilapia between plates. Sprinkle remaining parsley over top.
- Serve lemon-garlic butter on the side for dipping.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get tilapia, skip soaking the skewers. Save the skewers for another creation. Pat tilapia dry with paper towels. Season the same way the recipe instructs you to season the shrimp. (NOTE: Skip the skewering step. Save the skewers for another creation.) Bring seasoned tilapia and another clean plate to the grill.
Cook tilapia in the same way the recipe instructs you to cook the shrimp.**